Garden Hard, Eat Hearty: White Bean, Tomato, and Herb Salad

Make this Italian salad for a tasty side dish.


| June/July 1995





Serves 8

Try this delicious Italian salad as an accompaniment to any grilled or broiled fish. It is best prepared a few hours before serving and kept at room temperature; refrigeration diminishes its flavor.

Salad

  • 3 cups cannellini or Great Northern beans, soaked overnight in 12 cups of water
  • 1/4 cup olive oil
  • 5 medium ripe tomatoes
  • 3 tablespoons minced garlic
  • 2/3 cup chopped red onion
  • 1/3 cup chopped fresh basil leaves
  • 3 tablespoons chopped fresh parsley
  • 1 1/2 tablespoons chopped fresh sage or ­rosemary
  • 1 bay leaf
  • 1/4 teaspoon crushed red pepper
  • 3/4 teaspoon chopped fresh oregano
  • 2 teaspoons salt
  • 1/4 teaspoon pepper

Garnish

  • Freshly grated parmesan cheese
  • Sage or basil leaves

1. Preheat oven to 350°F. Drain the beans.

2. In a large cast-iron or other ovenproof skillet, combine the beans with 1 tablespoon of the oil. Cover with cold water by at least 1/2 inch, and bake, covered, for 1 1/4 hours, or until tender.





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